Wednesday, February 19, 2014

Pete's Bar


by Alec Newell 

Pete's package store and cocktail lounge, 1948
 
There are just a handful of landmarks that still remain unchanged since I've lived at the Beach: the St. John's Lighthouse in Mayport, the Casa Marina Hotel in Jacksonville Beach, the American Red Cross Lifesaving Station at the foot of Beach Boulevard and Oceanfront, and of course, everyone's favorite, Pete's Bar at 117 First Street in Neptune Beach.  The liquor license issued to Pete's Bar in 1933 was number one, making Pete's the first legally sanctioned bar and package store to operate in Duval County since the 1920 prohibition laws were imposed by the Volstead Act.  In April of 2013, it was rated as one of the top 10 bars in the state of Florida, by UK's The Guardian; but the writer couldn't resist adding, "It's a dive with a lot of history."  Pete's still looks like the kind of bar that could double as a film location for a 1930's era movie set in Key West.  Nothing there ever changes.

Photo by Newell, 2/2014
It would be impossible to calculate how many Beach couples got either married, or divorced, as the result of a conversation that began with a wink or a smile, over drinks at Pete's.  Everyone at the Beach, it seems, has stories about the place, not all of them are suitable for prime time publication.  This is mine.

Photo by Newell, 2/2014
In the summer of 1966, I was 17 years old, had just graduated from Fletcher High School, and had a summer job as a laborer at the construction site of Place-by-the-Sea, on the old Atlantic Beach Hotel Reservation.  William Morgan was the project's architect, and a young Preston Haskell was the general contractor.  I think I was being paid $1.50 an hour.   I could cash my pay check in Pete's Bar and treat myself to a couple of draft beers to kick-off of the weekend.  On the north side of the building, facing the parking lot of Walt's Neptune Tavern, there was a sign that advertised 15 and 25 cent draft beers, and 35 cent highballs, for well brands.  I believe those prices were still in effect well into the late 1970's.  Pool games are still a quarter.

 
 As former classmates went off to college, or got married and took jobs in other parts of the country, Christmas and Thanksgiving were the two times a year when you could often run into old chums, and catch up on current gossip over a game of pool and a couple of 25 cent draft beers.  Typically they would spend a few nights at home with their parents, then head down to Pete's for the next night or two before heading back to wherever they'd come from.  This may have been the unofficial beginning of what has become Pete's Bar Thanksgiving Bash.  Back then, Pete's was closed only two days a year, Christmas and Easter.
 

Vestiges of Pete's Bar as a package store photo by Newell

For many years Pete's, because of a strictly enforced segregation policy, was listed as an "off limits" bar to all military personnel.  There was also a strictly enforced policy of no open "to-go" drinks beyond the front door, but it was not unusual to see a uniformed Marshall Jimmy Jarboe stroll up the sidewalk and tap on the sliding glass "pass-through" window behind the bar.  There would be a muffled conversation at the window with Walt Windham the bartender.  A few minutes later, something in a plastic cup would be slid out the window.  No money ever exchanged hands.  Business inside the building continued uninterrupted, without so much as a raised eyebrow.  It's how things were.
Pool table room, former location of the Rite Spot Restaurant
With its own set of quirky traditions and taboos, there was an unassailable aura of institutional permanence about the place.  It was more like a club  than a bar.  What happened in Pete's, happened in Pete's.  The bartender's word was law.  To be barred from Pete's was usually understood to be for life, and regarded with the same gravity as being excommunicated.  There were tunes on the juke box that had been there since the late 40's or early 50's, and the place was variously referred to as Pete's, Pedro's, Pierre's-by-the-Sea, and Club Ped, by its initiates.
In 1973, when the drinking age in Florida was lowered from 21 to 18,  the Dairy Queen on Third Street was deserted by its regular clientele who moved to Pete's, and took over the Hut.  Pete's Bar and Pete's Hut were two separate Bars then, connected by a narrow passage-way that ran behind the Rite Spot Restaurant, (the room where the pool tables are now).  The youngsters preferred the Hut side, which came to be called "Pre-Pete's" or "a training bar" by the old guard.  The bartender in the Hut was named Marty.  Marty always announced "last call" with his nightly rendition of "Shenandoah"  from a trumpet that he kept behind the bar.  If you heard a trumpet blast before 1:45 a.m., it usually meant there was a fight on the other side, and Marty needed help.
Despite its low profile appearance, Pete's Bar has been the location of many celebrity sightings over the years: Ernest Hemmingway, John Grisham and J.D. Salinger, to name a few.  The Salinger sighting was supposed to have occurred when girlfriend Elaine Joyce was appearing in a production at the Alhambra Dinner Theater.
 Picture of Papa Hemingway (left of the American flag) taken in Pete's
During the 50th Pete's Bar Anniversary Celebration in 1983, I remember talking to a little old white-haired lady with a cane, who remembered coming out to the Beach on Sunday nights, as a young girl, to party at Pete's.  A Jacksonville news crew had set up lights and a camera, expecting to make a live broadcast from the bar for the eleven o'clock news that night.

At about 10:45, a newsman with a microphone and a tie began to address a well fortified crowd, asking them to quiet down so "the folks at home" could hear his broadcast.  His comments were like tossing gasoline onto a bonfire.  A wall of jeering and noise erupted from the celebrants; it continued for the next 30 minutes.  The more he pleaded, the louder they got. The broadcast was scrubbed.
 

Friday, February 7, 2014

Muscadine Wine


Muscadine Wine:  The Spirit of Mayport
by
Alec Newell

Muscadine grape vines have  been part of the Mayport landscape since well before Chief Satouriba's ancestors first hunted deer in the neighborhood.  They are first mentioned in the journal of the French explorer Jean Ribault.  He notes that they are "...the highest and fairest vynes in all the worlde with grapes accordingly, which naturally and without man's helpe and tryming, growe to the tops of oaks and other trees, that be of a wonderful greatness and height."
From1562 sketch by Le Moyne, with grape vines depicted (upper right corner)
 
Ribault landed in Mayport on May first 1562,  and since the local grapes aren't usually ready to pick until some time in early September, I had often wondered how Ribault knew that he was looking at wild grape vines.  But Ribault, being a Frenchman, would have been familiar with the wine producing vines of his native homeland,  and may have recognized them by the shape of their leaves which are mature enough to identify by mid spring.  To brag on the size or quality of fruit would have been a little stretch on his part though.
c. 1585 from sketch by Jacques Le Moyne 
At one time, almost every house in the Village had a muscadine grape arbor in the yard.  The fruit is still used for making grape preserves, but during prohibition the juice was routinely used  for home made wine.  If you talk to the old timers, there seems to have been as many recipes as there were grape vines.  A  glass or two of the genuine article seems to have an amazing ability to sharpen their recollections of the good old days, especially if it is being served with a side of smoked mullet or a hot bowl of gopher stew, seasoned up with a little datil pepper sauce.
Muscadine grape arbor, Mayport, Florida, 2013  photo by Newell
Wine from the local grapes can actually be quite good.  In April of 1979, the Florida Times Union-Journal sponsored a home-made wine making contest and the first place winner was a 1976 vintage bottle of Mayport Muscadine produced from scratch by one of the locals.  The paper sent a reporter and a photographer out to his house to get an interview and the recipe.  If memory serves, they probably should have sent along a designated driver too, but that's  another story.
Times Union-Journal article, April 21, 1979

The Recipe

Muscadine grapes
 
1)  Pick only the ripest grapes in late August or early September, use no culls.

2)  Let picked grapes stand 24 to 48 hours, then crush the skins.

3)  Using a hydrometer, determine the sugar content of the juice and add sugar until the hydrometer reads 12% potential alcohol or between 22%  and 24% sugar content on the Brix Balling Scale.  (If you do not have a hydrometer add about 21 oz. of sugar per gallon of juice and cross your fingers.)

4)  Add a package of wine yeast.  (If you use bakers' yeast your wine will smell and taste like bread.)

5)  Let the whole crushed grapes stand in a clean, covered, plastic garbage can from 7 to 10 days.  (The longer they stand the redder your wine will be.)

6)   Press the grapes and discard the stems, seeds, hulls, and skins.  Strain the juice through a funnel into a  sterile glass jug, affix a fermentation lock, bubbler or rubber balloon to the neck, and store it in a cool dark place.  (If you are not using a balloon,  hot paraffin can be used to seal the neck.)  Air space in the sealed jug should be kept to a minimum.

7)  To eliminate sediment,  the wine should be "racked" or siphoned into a clean jug at least once and allowed to settle again.  (Once in October, and again in February, if you can wait that long.)  Replace fermentation locks and reseal the necks after each racking.  When the wine is perfectly clear it's time to bottle.  Use sterile bottles and corks.  If you are a beer brewer, you can use your bottle capper with sterile beer bottles for smaller portions..  An additional hot paraffin seal helps to keep air from reentering your bottles and spoiling it.  Store your wine in a cool dark place.

*This recipe is tailored to the local muscadine grape which has about a 5% sugar content at harvest.